Egg Roll in a Bowl (Crack Slaw)

I have no idea who came up with the name "Crack Slaw", but it's a dish that I've seen on Instagram from my low-carb and keto friends. Sometimes referred to as an egg roll in a bowl, this dish is a mix of ground meat, shredded cabbage, other veggies and an Asian-inspired sauce! Since I love the combo of Asian sauce and habanero peppers, I added a few to up the heat (we love spicy food), but feel free to omit them if you wish! This dish was one-pot, quick, and packed with flavor! 

Ingredients

Crack Slaw Sauce

  • 2 tbsp sesame oil

  • 1/4 cups + 1 tbsp Coconut Aminos or Soy Sauce

  • 1 tbsp Red Boat fish sauce (you can get it here)

  • 1 tbsp unseasoned rice vinegar (you can get it here)

  • 2 tbsp Sukrin: 1, Granular or Swerve, granulated

  • 1 tsp fresh ginger, minced (You can break a small piece off to buy from the market) or 1/2 tsp ground ginger

 
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Meat & Veggies for Crack Slaw

  • 1 tbsp olive oil

  • 4 garlic gloves, minced

  • 3 habanero peppers (optional)

  • 5 green onions, chopped (save some of the deep green part for a topping)

  • 1/4 cup red onion, chopped

  • 3 mini baby bell peppers, chopped

  • 10 oz shredded cabbage

  • 1/2 cup sliced baby Bella mushrooms

  • 1lb ground meat

  • sesame seeds, sriracha, and green onions to garnish

Note. I frequently use whatever vegetables that I have in the fridge when making this dish. Feel free to add more cabbage or other vegetables if you'd like to get in some additional healthy carbs or veggies servings in a delicious way. 

 
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Directions

  1. Add ingredients for the sauce to a mixing bowl and whisk. Set aside.

  2. Heat olive oil in a large skillet to medium-high heat

  3. Add garlic, peppers, green onions, red onions, cabbage, mushrooms and mini bell peppers to pan. Sauté until tender (~3 minutes)

  4. Add ground meat and cook until browned (~5 minutes)

  5. Pour in sauce, stir and allow to it reduce by about half (~8 minutes)

  6. Top with green onions, sriracha, and sesame seeds